Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.

Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.

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This was too rich for my taste, and too little flavor from the wonderful spices came through. If I had this to do over, I'd replace some of the heavy cream with milk to let more of the flavor come through.

Amazing and subtle combination of flavors. The hint of white pepper makes all the difference. We used two bananas for a total of 3/4 instead of 1/2 cup of mashed bananas. Also, you can use a stick blender instead a food processor for a much simpler clean-up.

I used this recipe as a guide for simple banana ice cream and it worked quite well; I omitted all the spices save the vanilla bean. In doing so, I doubled the amount of banana I used to up the flavor saturation, which worked great.

As my boyfriend put it, this ice cream tastes just like banana bread. I omitted the anise and cardamom, and substituted ground cinnamon (1 teaspoon) and vanilla extract (1 tablespoon) for the stick and bean, and used black pepper instead of white. The ice cream straight out of the freezer was a bit flaky in texture, but letting it sit in the fridge produced an incredibly creamy texture.

berrypicker: because of the texture. When it comes out of the ice cream maker it's still a little soft and not so dense.Freezing it hard gives the texture most of us are used to, and thawing in the fridge to spoonability ensures that it softens evenly, instead of being liquid around the edges and rock hard in the middle. Of course, a microwave on the appropriate low setting does a pretty good job too.

This sounds delicious and like something that I should not indulge in. I have a question: why would you take this ice cream out of the freezer and let it melt in the frig and on the counter? Just curious.